Scone Biscuits

I set out to make some scones but mid way decided to turn them into biscuits instead! Scones are just another quick bread I would say. Easy to make, versatile and to quote Jamie Oliver ” They are so delicious, so British, even a 5 year old can make them” To me Scones, take me back to my Enid Blyton days, when the kids of Malory towers would just go off to a picnic with their hamper tucked with scones and ham sandwiches!

scone biscuits

This recipe has been adapted from Mary Berry’s 100 Cakes and Bakes, one of the first books on baking I had acquired and is full of easy doable recipes. To turn them into biscuits , I cut down on the baking powder and added some mashed potatoes for texture. These are neither too sweet nor salty , so serve it either with jam and cream or have them as it is with tea or milk.

Scone Biscuits
Recipe type: Baked Goodies
Cuisine: British
Crispy scone biscuits
  • Plain flour - 1 cup ( approx.)
  • Baking powder - 1 tsp
  • Butter - ½ cup
  • Castor sugar - 2 tbsp.
  • Salt - 1 tsp
  • Mashed potato - ½ cup
  • Milk - 2 tbsp. ( approx.)
  1. Preheat oven to 180 deg C.
  2. Measure the flour and baking powder into a large bowl.
  3. Add the butter and rub with your finger tips until the mixture resembles fine breadcrumbs.
  4. Stir in the sugar and mashed potato, mixing with a fork to prevent the potato from forming lumps.
  5. Add enough milk to form a soft but not sticky dough.
  6. Turn the mixture into a lightly floured surface and knead very lightly and roll out into a thickness of about 1 cm.
  7. Cut into small rounds using a cutter.
  8. Transfer to a baking tray.
  9. Bake for about 12 mins or till golden brown.
  10. Keeps well for 3-4 days in an airtight container.

Cream Cheese Mustard Knots

A big hello to everyone. Well, I have been MIA for sometime now reason being a frenzied puja season. First an all girls holiday, then off the baaper bari for pujo and now back but neck deep into Diwali preps! Busy soul me! But then that’s how I like it to be. Being busy, keep doing something or the other but definitely keep going back to what I love most – creating new dishes in my ktichen and then blogging about it. My little time off to Goa with my girl friends worked wonders and completely rejuvenated me. And as usual my visit to my moms house was filled with laughter and food.

This Cream Cheese Buns recipe is something I saw Rachel Khoo make on TV the other day and I was kicked to make them too. Just followed a basic bun recipe and then filled them up with herbed cream cheese. Very easy and flavorful. The knots might seem a bit difficult to make so you can make your usual stuffed bun shape. It will work just fine.

buns main


I am hoping that I will be very regular with blogging and sharing from now on and continue to follow my passion! It is something that has given me a lot – new friends , recognition and much much more.

buns 2


Cream Cheese Mustard Knots
Recipe type: Baked goodies
Cuisine: Continental
Cream Cheese filled crunchy buns
  • Flour - 2 cups + 2 tbsp for dusting
  • Dry Yeast - 1 tbsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Milk - 2 tbsp
  • Lukewarm water - half cup
  • Olive oil - 1 tbsp
  • Cream cheese - half cup
  • Mustard sauce - 2 tbsp - I used chunky Dijon mustard
  • Dried rosemary - 1 tsp
  • Dried thyme - 1 tsp
  • Egg - 1 - lightly beaten for egg wash
  1. In a cup take the lukewarm water, mix the sugar and the yeast. Keep aside for the mixture to get frothy.
  2. In a mixing bowl, add the flour and salt. Add the yeast mixture and form into a dough. Add the 2 tbsp milk and olive oil and roll into the dough.
  3. Dust a surface with some flour, knead the dough into a smooth soft ball. This will take about 7-10 mins.
  4. The dough shoud get springy and soft.
  5. Grease a bowl with a little olive oil, keep the dough in it to rest for 30 mins preferably in a warm place.
  6. After 30 mins, the dough would have become almost double in size.
  7. Take it out on a flour dusted surface and gently knock out the air.
  8. Now to make the cheese filled buns.
  9. Now roll the dough into a 2 cms thick sheet.
  10. Spread the cream cheese evenly on the surface.
  11. Next spread the mustard sauce on top of the cream cheese.
  12. Sprinkle the dried herbs on top .
  13. Now gently roll the dough into a cylinder.
  14. Cut into roundels and place on a baking tray lined and greased.
  15. Brush the roundels with beaten egg and bake at 180 deg C for 20 mins.
  16. Serve warm!